Banana Bread in a Mug Recipe & Video | TipHero

Follow this formula when you need homemade moist banana bread RIGHT NOW: mug + microwave + 1 ripe banana + 5 minutes = your banana bread quick fix.

Banana Bread in a Mug

Makes 1 Serving
Prep Time: 5 minutes
Total Time: 8 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1 egg
  • 1 Tablespoon buttermilk
  • ¼ teaspoon vanilla extract
  • 1 Tablespoon melted coconut oil or other oil
  • 3 Tablespoons flour
  • 3 Tablespoons brown sugar
  • ⅛ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)

OPTIONAL TOPPINGS

  • Whipped cream
  • 1 Tablespoon toasted and chopped pecans
  • Banana slices
  • Powdered sugar

Directions

  1. In a large, microwave-safe coffee mug, mash your ripe banana. Add the egg, buttermilk, vanilla extract, oil, flour, brown sugar, baking powder, salt, and cinnamon (if using). Mix to combine.
  2. “Bake” it in the microwave for 2 to 3 minutes. (You can stop and check for doneness at the 90-second or 2-minute mark.)
  3. The banana bread will be very hot, so allow it to cool for a few minutes before eating it.
  4. Top with whipped cream, pecans, and sliced banana, if desired.

Source: Banana Bread in a Mug Recipe & Video | TipHero

 

Shirley Temple Cake Recipe with Cherries {A Twist on a Favorite Childhood Drink}

A light and delicious bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavor this cake is truly addicting!

SHIRLEY TEMPLE CAKE
Prep Time
10 mins
Cook Time
1 hrs 30 mins
Total Time
1 hrs 40 mins

A light and delicious bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavor this cake is truly addicting!

Course: Dessert
Cuisine: American
Servings: 12
Calories: 623 kcal
Ingredients
  • 1 1/2 cups butter softened
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 Tablespoons lemon extract
  • 3/4 cup 7up
  • 1 jar maraschino cherries 10 oz, drained and juice reserved
Glaze:
  • 2 cups powdered sugar
  • 1 Tablespoon lemon extract
  • 3-4 Tablespoons milk
Instruction
  1. Preheat oven to 325.

  2. In large bowl mix together your butter and sugar until light and fluffy.
  3. Add in your eggs and continue to mix until blended.
  4. Add in your flour and mix again until smooth.
  5. Pour in your lemon extract and 7up and beat to combine.
  6. Fold in your cherries.
  7. Spread into a greased bundt pan and bake for 1 1/2 hours or until center is set.
  8. Turn onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom to soak as well.
  9. Let cool completely.
  10. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
  11. Top with more cherries if desired.
Nutrition Facts
Shirley Temple Cake
Amount Per Serving
Calories 623Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 15g75%
Cholesterol 129mg43%
Sodium 233mg10%
Potassium 70mg2%
Total Carbohydrates 95g32%
Sugars 71g
Protein 5g10%
Vitamin A16.3%
Calcium2.6%
Iron10%
* Percent Daily Values are based on a 2000 calorie diet.

Source: Shirley Temple Cake Recipe with Cherries {A Twist on a Favorite Childhood Drink}

How To Make A New Kind Of Stuffed Cheeseburger | TipHero

Making burgers for a crowd? If you want to do more than fire up the grill, than have we got an idea for you: stuffed cheeseburger bombs!

Source: How To Make A New Kind Of Stuffed Cheeseburger | TipHero

STUFFED CHEESEBURGERS

You’ll Need
– 3 strips bacon
– ¾ pound lean ground beef (we used 93% lean)
– ⅓ cup diced onion
– 2 tablespoons ketchup
– 1 tablespoon mustard
– 2 tablespoons chopped pickle
– 1 beaten egg
– 8 Grands Homestyle Buttermilk biscuits (1 can)
– 4 slices cheddar, quartered
– Sesame seeds, for sprinkling on top (optional)

How To

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Cook the bacon. Remove from the pan and drain off most of the fat.
  3. In the same pan, brown the onion and ground beef.
  4. Crumble the bacon and stir it into the beef mixture along with the chopped pickle, ketchup, and mustard. Allow to cool 10 minutes.
  5. Mix in the beaten egg.
  6. Roll out a biscuit into a 6-inch circle with the edges thinner than the middle. Place 2 pieces of cheese in the center, then place ¼ cup of the meat mixture on top of the cheese. Press down to compact the filling. Bring the opposite sides of the dough together over the filling, then fold in the rest of the edges until completely sealed. Pat into a circle again and top with sesame seeds, ifdesired.
  7. Repeat with each of the biscuits until every one is stuffed.
  8. Bake for 15 to 18 minutes, until golden brown.

Father’s sarcastic rant goes viral | FOX 13 Tampa Bay

Dan Howard’s daughter had come home from college for the holidays. Like any father, he was happy to have her around – but after five days of living with a college kid, he finally cracked.

Click below for the video

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FFOX13TampaBay%2Fvideos%2F10154319675363525%2F&show_text=0&width=560

Source: Father’s sarcastic rant goes viral | FOX 13 Tampa Bay

Chocolate-Banana Pancake Breakfast Casserole Recipe : Food Network Kitchen : Food Network

Ingredients
4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners’ sugar, for dusting

Directions
Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners’ sugar.
From Food Network Kitchen

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-banana-pancake-breakfast-casserole.html?soc=socialfnvideo&oc=linkback

Get the recipe for Chocolate-Banana Pancake Breakfast Casserole via @FoodNetwork:

Source: Chocolate-Banana Pancake Breakfast Casserole Recipe : Food Network Kitchen : Food Network

Headache Balm 

Make your own homemade Headache Balm with coconut oil, peppermint, lavender and Frankincense essential oils. It’s easy to make in just a few minutes!

Help soothe a headache with this simple DIY Headache Balm made with coconut oil, peppermint, lavender and frankincense essential oils.

ingredients:

  • 1/4 cup coconut oil
  • 20 drops of peppermint essential oil
  • 12 drops of lavender essential oil
  • 10 drops of Frankincense essential oil

directions:

  1. Melt coconut oil in a double boiler over medium heat. Remove from heat and stir in essential oils. Pour into a container. Let sit for an hour to cool before covering.

Source: Headache Balm – Simply Stacie

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